1 tablespoon butter or margarine
4 boneless skinless chicken breasts (about 1 lb)
Water called for on brown rice package for 1 cup uncooked rice
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup uncooked quick-cooking brown rice
3 cups Green Giant® Valley Fresh Steamers™ frozen broccoli florets, thawed
1/2 cup shredded Cheddar or American cheese (2 oz)
1. Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned.
2. Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
3. Sprinkle with cheese; cover and let stand 5 minutes.
Makes 4 serving